Lime Posset With Strawberry Lime Gelée

This recipe comes with a mantra, I have a lot of recipes that require mantras.  It is one specific mantra really, “Be Patient!”  BUT I just wanted to devour the decadent treat, is that so wrong?

Thank you to Jenni from Pastry Chef Online for another fun recipe.  Check out Jenni’s Food52sDay recipe interpretation, she included gorgeous blueberries and lemon in her treat.

A few months ago I found some old recipe books at a lovely antique store.  There are so many recipes, and so little time.  I was trying to decide what to make this week…..what inspired me.  I did find a recipe, and plan to make it soon…..but when I was reading Jenni’s blog, I changed my mind.

My first question when I read her blog was, what really is Posset?  When I make recipes, it is also fun to learn something about that fun recipe.  One word, decadent!  That really sums up Posset.  BUT you are probably still curious what it really is I guess right?  Jenni shares what Posset is, but I was still fascinated because her pictures look so thick, not like a drink.  So here you go!

Posset was enjoyed, or even used to knock out guards  in the 1800’s  in Britain.  I really did just write that it was used to knock out guards.  This is one serious treat!

It is a hot curdled milk that was mixed with wine or ale, and then spiced.  It was used to help you sleep, or cure minor illnesses like a cold…..I told you it was a serious treat!  Seriously delicious!

Yields 6

Lime Posset With Strawberry Lime Gelée

A refreshing decadent dessert, infused with the flavors of summer one spoonful at a time! Instructions for the recipe are from Jenni at Pastry Chef Online, Enjoy!

15 mins Prep Time

40 mins Cook Time

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Ingredients in Posset
3 cups heavy cream
Pinch of salt
1 1/3 cups Florida Crystals Pure Cane Sugar
5 1/2 Tbsp lime juice (two limes juiced)
Zest of one lime
1 tsp almond extract
Ingredients in Strawberry Lime Gelee
1 16oz container of fresh strawberries
3 Tbsp Florida Crystals Pure Cane Sugar
1/4 tsp salt
Zest of one lime
3 tsp lime juice
1 tsp gelatin mixed with 2 Tbsp cold water


For the Posset

In a pan that is much larger than you need, heat the cream and sugar over medium-high heat.

Add a bit of salt and bring the mixture to a boil.

Turn the heat down and let the cream simmer for 5 minutes. Watch the cream carefully and remove from the heat if it looks like it’s going to boil over.

After 5 minutes, remove from the heat and stir in the lime juice, zest and almond extract. Taste and add more salt, if necessary.

Let sit for fifteen minutes, then transfer to a large liquid measure and pour into serving vessels of choice.

Refrigerate until the tops are firm, about 30 minutes, before topping with about a Tablespoon or so of the gelée. Then, refrigerate for at least another 2 hours and preferably overnight before serving.

For the Gelée

Place all the ingredients except for the gelatin and cold water in a heavy bottomed sauce pan.

Turn the heat to medium and cook, smashing down on the berries so they release their juices.

Bring the mixture to a boil and then reduce heat so that the berries simmer happily for about half an hour, or until the mixture gets slightly syrupy.

Strain the berries through a fine mesh strainer, pressing down hard on the solids. You will have about 3/4 cup of puree.

Whisk in the bloomed gelatin. Cool to room temperature before using.


Cream doesn’t have the surface tension of water, so it looks and behaves differently than water. It boils up and will boil over, even if you have 6 inches of head room in your pan. I brought the cream to a boil over high heat. Before it came to a full boil (it’ll look like a bunch of folks kicking their feet under the covers rather than bubbles actually bursting on the surface), I turned it down to medium low (for me, that’s the magic number 3). Even so, for the first minute or so, I pulled the cream off the heat every few seconds, just to make sure it wasn’t going to get away from me. After the first minute or so, the boiling action subsided to an all-over gentle bubbling and I was able to look away from it every once in awhile. If you want to have the gelée on the bottom, pour it in and refrigerate for at least an hour before pouring in the posset mixture over the back of a spoon. Cook time is for the gelee plus the posset. If you’re just making the posset, it’ll probably only take about 10-12 minutes on the stove.


The recipe is long, but I promise you it is not hard to make.  AND it is so worth it, what a gorgeous treat!  It was really fun to learn about this recipe, and was even better to enjoy it while relaxing on a gorgeous Summer day!

Have you ever had Posset?





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  • Absolutely beautiful dessert, Terra!  I had never heard of Posset until today!  Like you, love learning something new when I visit blogs.  So funny that  it was used to knock out guards at times.  They must have added A LOT of hooch!  I love the lime version, minus the hooch, and they really look like little works of art in glasses.  I'll have to check out Jenni's blog :) xo
  • Ooh, how fancy! And so pretty, too.
  • Oh, the posset! You have been converted! :)
  • Beautifully presented, Terra! I wish we were neighbors! ;)
  • I ALWAYS learn something from your blog! I've never heard of posset before... but it's totally calling my name! :D
  • kitchenriffs
    I've never heard of posset!  Love the story behind it.  Next time I need to knock out some guards I'll know what to do!  And the recipe looks great.  Sounds like it tastes wonderful.  It certainly looks wonderful - great pictures.  Thanks for this.
  • What a colorful and beautiful dessert!  It wouldn't last a minute around here!
  • Oh yum, this looks like the perfect summer treat! 
  • I have never heard of a gelee before but now I want one!
  • Kim Bee
    This is fabulous. I love the old recipe books. I found a couple at a bookstore in a market town. So amazing the stuff that's in there.
  • Such an intriguing name - thanks for clearing that up, Terra :) At first glance, it looks like a cocktail - if it was used to knock out British gendarmes, I could use one right now! Stressing over our move :/  Thanks for sharing - I love vintage cook books and learning about the origins of recipes too.
  • I have had posset but not with the gelee.  This looks like an exquisite dessert.
  • I feel super classy just looking at this dessert :D Cheers Choc Chip Uru
  • Carrie @ Bakeaholic Mama
    Never had Posset! But now I'm curious!
  • I've never tried posset, but I can see how impatient you must have been while making it!
  • Soni Sinha
    Oooh love the look of these!I've never had Posset, but looking at your pictures they sure look so so delicious!Looks like its well worth all the time it takes :)Have a great day :)
  • Wow...I"ve never heard of posset and I'm very intrigued! Anything that could knock out a guard sounds pretty darn good to me!! ha. Looks fantastic.
  • I love the modern twist on this recipe! My grandmother used to make Posset and it's been an age since I've had it - now of course, I can't wait to make it!!
  • Karriann Graf
    I never had a posset nor a gelee before so I've very ecstatic to make these because they look really good! "Happy Cooking"
  • I'm not one for patience in the kitchen, but this really does look SO worth it!  This looks like such a rich, indulgent treat! :)
  • I love love love posset and this version with lime and strawberry sounds delicious!
  • justonecookbook
     Gorgeous!  I love how you style dish dessert.  Again, citrus flavor in sweets - my favorite!  This is just beautiful!